EP4255203B1 - Acetobakter zur verwendung bei der zubereitung von fermentierten produkten - Google Patents

Acetobakter zur verwendung bei der zubereitung von fermentierten produkten

Info

Publication number
EP4255203B1
EP4255203B1 EP21840110.7A EP21840110A EP4255203B1 EP 4255203 B1 EP4255203 B1 EP 4255203B1 EP 21840110 A EP21840110 A EP 21840110A EP 4255203 B1 EP4255203 B1 EP 4255203B1
Authority
EP
European Patent Office
Prior art keywords
composition
fermented
fruit
cncm
base
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP21840110.7A
Other languages
English (en)
French (fr)
Other versions
EP4255203A1 (de
Inventor
Laurent Marchal
Peggy Garault
Marie-Christine Degivry
Christophe Daval
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gervais Danone SA
Original Assignee
Gervais Danone SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gervais Danone SA filed Critical Gervais Danone SA
Publication of EP4255203A1 publication Critical patent/EP4255203A1/de
Application granted granted Critical
Publication of EP4255203B1 publication Critical patent/EP4255203B1/de
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/166—Addition of, or treatment with, enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/02—Acetobacter

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Claims (10)

  1. Stamm, der bei der CNCM unter der Referenznummer CNCM I-5329 hinterlegt ist.
  2. Zusammensetzung, die mindestens 101 CFU/g von CNCM I-5329 umfasst.
  3. Zusammensetzung nach Anspruch 2, wobei es sich bei der Zusammensetzung um ein pflanzenbasiertes Produkt handelt.
  4. Zusammensetzung nach einem der vorstehenden Ansprüche, wobei es sich bei der Zusammensetzung um eine fermentierte Zusammensetzung handelt.
  5. Zusammensetzung nach einem der vorstehenden Ansprüche, weiter umfassend mindestens einen, zwei, drei oder mehr Hefestämme.
  6. Zusammensetzung nach Anspruch 2, wobei es sich bei der Zusammensetzung um ein Inokulum handelt.
  7. Zusammensetzung nach Anspruch 5 oder 6, wobei die Zusammensetzung frisch, gefroren, getrocknet oder gefriergetrocknet ist.
  8. Verfahren zur Herstellung einer fermentierten Nahrungsmittelzusammensetzung, das Folgendes umfasst:
    a) Bereitstellen eines Gemisches, umfassend:
    i) Milch- und/oder wässrige Pflanzenbasis,
    ii) Bakterien, die CNCM I-5329 umfassen,
    iii) wahlweise Hefe, und
    b) Fermentieren der Mischung, um eine Verringerung bei pH-Wert und/oder Zucker bereitzustellen,
    c) wahlweise Verpacken des fermentierten Produkts.
  9. Verfahren nach Anspruch 8, wobei das Gemisch mindestens einen, zwei, drei oder mehr Bakterienstämme umfasst.
  10. Verfahren nach Anspruch 8 oder 9, wobei die Mikroorganismen in Form eines frischen, gefrorenen, getrockneten oder gefriergetrockneten Inokulums und/oder Kombinationen davon bereitgestellt werden.
EP21840110.7A 2020-12-04 2021-12-03 Acetobakter zur verwendung bei der zubereitung von fermentierten produkten Active EP4255203B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202063121281P 2020-12-04 2020-12-04
PCT/IB2021/000843 WO2022118075A1 (en) 2020-12-04 2021-12-03 Acetobacter for use in preparation of fermented products

Publications (2)

Publication Number Publication Date
EP4255203A1 EP4255203A1 (de) 2023-10-11
EP4255203B1 true EP4255203B1 (de) 2026-03-04

Family

ID=79287876

Family Applications (1)

Application Number Title Priority Date Filing Date
EP21840110.7A Active EP4255203B1 (de) 2020-12-04 2021-12-03 Acetobakter zur verwendung bei der zubereitung von fermentierten produkten

Country Status (3)

Country Link
US (1) US20240023591A1 (de)
EP (1) EP4255203B1 (de)
WO (1) WO2022118075A1 (de)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69627808T2 (de) 1996-02-14 2003-11-06 Societe Des Produits Nestle S.A., Vevey Verfahren zur Herstellung eines fermentierten Getränkes.
US6461607B1 (en) 1998-08-24 2002-10-08 Ganeden Biotech, Inc. Probiotic, lactic acid-producing bacteria and uses thereof
KR101182145B1 (ko) * 2010-04-02 2012-09-11 대상 주식회사 옥수수 유래의 액상포도당을 이용한 발효시간, 발효수율 및 관능성이 향상된 식초 및 식초음료 제조방법
TWI710321B (zh) * 2018-05-03 2020-11-21 綠茵生技股份有限公司 低糖蔬果酵素液之製作方法
US20200352190A1 (en) * 2019-05-08 2020-11-12 The Quaker Oats Company Non-dairy fermented water kefir base composition and methods of making and using the same
CN111057722A (zh) * 2019-12-24 2020-04-24 刘洋 一种利用红茶发酵剂发酵玉米秸秆的方法

Also Published As

Publication number Publication date
US20240023591A1 (en) 2024-01-25
EP4255203A1 (de) 2023-10-11
WO2022118075A1 (en) 2022-06-09

Similar Documents

Publication Publication Date Title
JP5518178B2 (ja) ラクトバチルス・プランタラムに属する新規乳酸菌およびその利用
CA3163217C (en) SUCROSE-NEGATIVE STREPTOCOCCUS THERMOPHILUS INTENDED FOR USE IN THE PREPARATION OF FERMENTED PRODUCTS
CA3043224C (en) Streptococcus thermophilus for use in preparation of fermented products.
US20200323227A1 (en) Fermented dairy compositions and methods of preparing the same
US11166473B2 (en) Lactobacillus rhamnosus for use in preparation of fermented products
EP3328208B1 (de) Verfahren zur herstellung fermentierter produkte mit bifidobakterien
WO2017050980A1 (en) Lactobacillus rhamnosus and supernatants thereof for inhibition of pathogens
EP4255203B1 (de) Acetobakter zur verwendung bei der zubereitung von fermentierten produkten
MXPA06010751A (es) Producto estable en anaquel, con microorganismos vivos.
EP4255204A1 (de) Fermentierte getränke und verfahren zu ihrer herstellung
CA3020355C (en) Lactobacillus rhamnosus for use in preparation of fermented products
US20240284926A1 (en) Bifidobacteria for use in preparation of fermented products
EP4554403A1 (de) S. thermophilus zur herstellung von fermentierten produkten
CA3224309A1 (en) Lactobacillus bulgaricus for use in preparation of fermented products
CN117916358A (zh) 乳酸菌、乳酸菌酵种、发酵乳、发酵乳的制造方法、及乳酸菌的筛选方法

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20230605

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

DAX Request for extension of the european patent (deleted)
RAV Requested validation state of the european patent: fee paid

Extension state: MA

Effective date: 20230605

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: GRANT OF PATENT IS INTENDED

INTG Intention to grant announced

Effective date: 20251010

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE PATENT HAS BEEN GRANTED

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

REG Reference to a national code

Ref country code: CH

Ref legal event code: F10

Free format text: ST27 STATUS EVENT CODE: U-0-0-F10-F00 (AS PROVIDED BY THE NATIONAL OFFICE)

Effective date: 20260304

Ref country code: GB

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 602021049414

Country of ref document: DE